Roasted Red Pepper and Potato Soup

Ingredients:

2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste

Method of Preparation:

1. Roast the red bell pepper by placing it over an open flame until it is blackened on all sides.  (You can use a grill, stove top gas burner, or place under broiler.)  Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off.  Remove the pepper from the bag, peel off the blackened skin, and remove the seeds.  Cut pepper into strips.
2. Place pepper, potatoes, garlic, and onion in a large soup pot; add stock. Cover and cook over medium-high heat until potatoes are soft.
3. Stir in hot milk or cream, and butter. 
4. Purée soup in a blender or food processor until very smooth.  Add cayenne, salt and pepper to taste.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Cooking with Color Recipes,” aired during the week of August 25, 2008.